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Easy Budget-Friendly Student Pie

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A quick, affordable, and filling homemade pie recipe perfect for busy students. This savory pie features a flaky crust and a hearty filling made with ground beef or lentils and vegetables.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • ½ cup (113 g) unsalted butter, cold and cubed
  • 4–6 tablespoons (60–90 ml) cold water
  • ½ teaspoon salt
  • 1 pound (450 g) ground beef or lentils
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • ½ cup (75 g) frozen peas
  • 2 cloves garlic, minced
  • 2 tablespoons (30 g) tomato paste
  • ½ cup (120 ml) beef or vegetable broth
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme or mixed herbs
  • Optional toppings:
  • ½ cup (50 g) grated cheddar cheese
  • Egg wash (1 beaten egg with 1 tablespoon water)

Instructions

  1. Make the crust: In a large bowl, mix 2 cups all-purpose flour with ½ teaspoon salt. Add ½ cup cold, cubed unsalted butter. Rub the butter into the flour until it resembles coarse crumbs. Slowly add 4 tablespoons cold water, mixing gently until the dough just comes together. Add more water if needed. Wrap dough in plastic wrap and chill for 15 minutes.
  2. Prepare the filling: Heat a skillet over medium heat. Add ground beef or lentils and cook until browned, about 7-8 minutes. Remove excess fat if needed. Add chopped onion, diced carrots, and minced garlic; sauté until softened, about 5 minutes. Stir in tomato paste, broth, and dried thyme or mixed herbs. Simmer until most liquid evaporates and mixture thickens, about 5-7 minutes. Season with salt and pepper. Set aside to cool slightly.
  3. Assemble the pie: Preheat oven to 375°F (190°C). Roll out two-thirds of the dough on a floured surface to fit a 9-inch pie pan. Transfer dough to pan and press into edges. Spoon filling evenly into crust. Roll out remaining dough to cover pie. Seal edges by pinching with a fork or fingers. Brush top with egg wash if desired and cut small slits to vent steam.
  4. Bake the pie: Place pie on middle oven rack and bake for 30-35 minutes until crust is golden and crisp. Cover edges with foil if browning too quickly. Remove from oven and let cool for 10 minutes before slicing.
  5. Serve and enjoy: Serve warm. Leftovers can be refrigerated or frozen for later.

Notes

Use cold butter for a flaky crust. Handle dough minimally to keep it tender. Brown the filling ingredients thoroughly for best flavor. Avoid watery fillings to prevent soggy crust. Egg wash is optional but gives a golden finish. Store-bought crust can be used to save time. Filling and dough can be prepared ahead and refrigerated separately.

Nutrition

Keywords: student pie, budget-friendly, easy pie recipe, homemade pie, savory pie, quick dinner, affordable meal, ground beef pie, lentil pie, comfort food

Find it online: https://sweetstirring.com/easy-budget-friendly-student-pie-recipe-5-perfect-homemade-ideas/